If you’re looking for an easy fall treat that’ll please pretty much everyone, you’ve come to the right place! These Maple Rice Krispy Treats are crazy soft and gooey with dark chocolate and festive sprinkles. What’s not to love?
I’ve been on a real Rice Krispy Treat kick lately and I’m not mad about it. All summer long I made the gooiest Rice Krispy Treats – probably because they don’t involve the oven! – so for my Harvest Festival, I decided to add one of my favorite fall flavors: maple.
Maple is so underrated. You could make these even more maple-y with a maple glaze, but I decided to top them with a drizzle of dark chocolate because chocolate makes everything better! I cut these into enormous squares for my Harvest Festival as a throwback to the monster treats I had at Dollywood last fall. They seemed more like a carnival treats over-sized, but you could of course cut them however large you’d like!
1 bag mini marshmallows (about 5 cups)
1 tsp maple extract
6 cups Rice Krispy Cereal
4 oz Ghirardelli semi-sweet chocolate
- Melt butter in a large saucepan or Dutch oven. Add mini marshmallows and stir over medium-low heat until melted. Add maple extract and cereal and gently mix together.
- Spoon mixture into a 9×13 pan lined with wax paper and sprayed with nonstick spray. Press down using another sheet of greased wax paper. Chill for one hour, then cut into bars.
- Chop semi-sweet chocolate and melt at a low heat in the microwave, stirring every 30 seconds until just melted. Spoon over Rice Krispy Treats and decorate at desired with fall sprinkles. Refrigerate to set.
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Read more about my Harvest Festival here. Watch my Harvest Festival episode: